Allspice is familiar to many cooks; the spice is so-named because it is described as combining the flavors of cinnamon , nutmeg and cloves. Allspice is a medium-sized tree that can reach 40 feet in height, with a dense crown of ascending branches and a columnar to irregular shape. The bark is pale brown, peeling off in strips to reveal pink and ochre underbark. Leaves are dark green, leathery, simple, opposite, entire, oblong-elliptical, 2 - 8 inches long and aromatic. Flowers are small, whitish, borne in clusters from leaf axils; blooms are about 1/4 inch across and also aromatic. The fruit is a brown berry about 1/4 inch long, slightly larger than a peppercorn, containing 2 seeds. Seeds are used for propagation. For spice use, fruits are picked when still green but fully developed and dried. Allspice is a tree crop in the american tropics. It requires cultivation of both male and female trees to provide fruit. Constituents in the leaves and fruits are used in traditional and modern medicine, perfume and food and beverage flavoring. Allspice is a forest tree and its seedlings need shade protection; once mature it can tolerate full sun. In cultivation, allspice grows well in neutral light to moderate textured soils with good drainage. As an ornamental, it is suited to backyards, as street tree, on promenades, as a specimen tree and can be planted to help lightly screen and define a special area. Allspice is one of the best aromatic trees, it is related to and resembles bay rum, pimenta racemosa.